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Author Notes: This recipe is from my new cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. Goat cheese stone-ground grits are cooked on the stovetop and then transferred to the refrigerator to firm. Once firm, they're cut into rounds and pan fried until they develop a crispy crust on both sides. —A Cozy Kitchen
Makes 12 cakes
- 4 cups whole milk
- 1 cup water
- 2 tablespoons unsalted butter
- 2 1/4 cups stone-ground corn grits
- 1/2 cup goat cheese, crumbled
- 2 teaspoons salt
- In a large pot, bring the milk, water, and butter to a boil. Gradually whisk in the corn grits. Reduce the heat to low and cook, stirring the entire time, until the grits are thick and start to pull away from the sides of the pot, 2 to 3 minutes. Remove from the heat.
- Stir in the goat cheese and salt. Taste and add more salt, if you like. Transfer the grits mixture to a greased baking sheet and spread it out evenly and compacting to a 3/4-inch thickness. Wrap the plastic wrap and transfer to the refrigerator for an hour until cool and firm.
- Using a 3-inch biscuit cutter or cookie cutter, cut out the grit cakes. Place a cast-iron skillet over medium-high heat, and pour in vegetable oil until it reaches 1 inch up the sides. Once the oil is hot, carefully add the cakes to the pan and cook for 1 to 2 minutes until go den brown. Gently flip and cook on the opposite sides for 1 to 2 minutes more. Transfer to paper towels to drain and then place them in a preheated 200 degree F oven to keep warm. Repeat the process to cook the remaining cakes. Serve immediately.
- This recipe is a Community Pick!
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